- Radio Times
- Review by:
- Jane Rackham
Richard Corrigan doesn’t mince his words. “There was a bin right by you – you should have used it,” he once told a chef dismissively. He’s no less forthright this time. As one of the three Northern Ireland chefs in this heat reveals that his starter is pig’s sweetbreads, Corrigan asks for a sick bag.
Maybe he’s just trying to crank up the tension but he doesn’t seem certain about any of the dishes. And with rabbit tea served with rhubarb jelly droplets as well as those sweetbreads on the menu, you can see his point. But, forget the food, the theatrical “clay pigeon shoot” presentation will blow you away.
About this programme
16/45. Northern Irish chefs compete to prepare the ideal starter for the Olympic Feast, featuring returning contenders Chris Fearon, Chris Bell and Niall McKenna. Dishes include tea and biscuits with rabbit, black pudding and rhubarb salad, pig sweetbreads with black truffle and baked onion, and the so-called clay pigeon shoot. The chefs must impress Great British Menu veteran Richard Corrigan if they are to cook for judges Prue Leith, Oliver Peyton and Matthew Fort on Friday.
Cast and crew
Cast
- Judge
- Richard Corrigan
Crew
- Executive Producer
- Nicola Moody
- Series Producer
- Tanya Gottlieb
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